Chickpea and Carrot Hummus
This delicious and healthy roasted Chickpea and Carrot Hummus is great to mindlessly munch on with assorted fresh veggies. This is a no guilt treat.
Servings: 2 cups
Calories: 317kcal
Ingredients
- 3 cans (15 ounces) garbanzo beans (chickpeas) drained and rinsed
- 3 large large carrots peeled and chopped into chunks
- 2 tablespoons olive oil plus extra for drizzling and/or thinning
- 1½ teaspoons ground coriander
- 1½ teaspoons ground smoked cumin
- 1 teaspoon garlic powder
- 1 can (15 ounces) artichoke hearts drained
- 2½ cup water
- 3 tablespoons tahini sauce
- 1½ teaspoons fresh lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425-degrees Fahrenheit.
- In a large bowl, combine the drained chickpeas, chopped carrots, olive oil, coriander, smoked cumin and garlic powder. Toss evenly with 2 tablespoons olive oil.
- Roast in the preheated oven for 20 minutes.
- Stir well and return to the oven to roast an additional 10 minutes.
- Remove from oven and cool completely.
- Add the artichokes and cooled chickpeas to a high powered food blender or food processor.
- Add the water, lemon juice, tahini, salt and pepper. Blend or process until smooth.
- Add additional salt and pepper to taste, if desired.
- Chill (if desired) and drizzle olive oil over top before serving.
- Serve with assorted fresh vegetables and/or pita chips.
Notes
If you prefer a thinner hummus, add additional olive oil when blending or processing until you reach your desired consistency.
This hummus can be stored in an airtight container in the refrigerator for up to 2 weeks.
Nutrition
Serving: 1cup | Calories: 317kcal | Carbohydrates: 18g | Protein: 6g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Sodium: 1266mg | Potassium: 512mg | Fiber: 5g | Sugar: 5g | Vitamin A: 18089IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 3mg